Pollo Asado & Black Bean Bowl
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Yield:
6 servings
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Total Time:
1 hour
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Prep Time:
20 minutes
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Cook Time:
40 minutes
Ingredients
Instructions
- Marinate 2 pounds of boneless, skinless chicken breasts with sofrito, Mazola® Corn Oil, adobo seasoning, complete seasoning, black pepper, salt, onion powder, and oregano. Let the chicken marinate for 10 minutes.
- In a pot, sauté sofrito and minced garlic in Mazola® Corn Oil for 1-2 minutes. Pour in 1 can of black beans, including the liquid.
- Bring the beans to a light boil, then season with adobo seasoning, onion powder, and cumin.
- Cover the pot and let the black beans simmer for 20 minutes.
- Rinse 2 cups of white rice under running water, then strain. Add the rice to a pot with 2 cups of water and salt to taste. Bring to a boil, allowing the water to level with the rice.
- Cover and let the rice simmer for 20 minutes.
- Slice the red onion and green bell pepper, then add them to a pan with Mazola® Corn Oil.
- Season the vegetables with oregano, salt, and pepper to taste, then add 1 tablespoon of water to help steam them.
- Sauté the vegetables for 5-7 minutes, or until softened, then set aside.
- In a pan, add Mazola® Corn Oil and heat to medium-high.
- Pan-sear the chicken thighs for 6½ minutes on each side, or until fully cooked through.
- Let the cooked chicken rest for 5 minutes before slicing.
- When the rice is finished, fluff it with a fork before serving.
- Assemble your bowl with the cooked white rice, stewed black beans, pollo asado, and fajita vegetables. Optionally garnish with chopped cilantro and a squeeze of lime juice.
Recipe by Henna Sharee of hennasharee
